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Tuna-chunk hash

Tuna-chunk hash

A can of tuna can go a long way.

  • Serves 4
  • Less than 30 minutes


  • ½ packet (500g) baby potatoes
  • 2 Tbsp (30ml) capers
  • 1 Tbsp (15ml) each oil and butter
  • 2 cans (170g each) tuna, drained
  • 2 Tbsp (30ml) dill or parsley, chopped
  • Juice (30ml) and grated peel of 1 lime
  • Lemon wedges, for serving
  • Sour cream, for serving


  1. Parboil baby potatoes for 15-20 minutes in salted water. Drain well and pat dry.
  2. Fry capers in oil and butter until crisp. Remove and set aside.
  3. Add potatoes to the same pan and mash roughly with a fork. Fry until golden and crisp.
  4. Stir in tuna, dill, and lime juice and grated peel.
  5. Serve topped with capers, lemon wedges and sour cream.
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